Fall, my favorite season. The season of apples, pumpkins, and falling leaves. It’s hard to find something about this season not to love.
As the sun begins to set earlier, the flannel makes its way out of the closet, and those looking for a refreshing beverage quickly retreat inside in search of the perfect alternative to the the endless bottles of summer Rosé.
At Five | Six Textiles, we decided to go for a seasonal pick-me-up at our local bar, Ba’sik, in Williamsburg, Brooklyn. The bar, also where my sister Anna (one of NYC’s top bartenders) conveniently works, is one of those neighborhood bars where you are always sure to see a friendly face. Anna knows about my affinity for rye whiskey, and this time shook up a simple cocktail that is effortlessly replicated at home. Called the Autumnrush, it’s a seasonal take on the classic cocktail, the Goldrush, updated to match the red and yellow of my flannel shirt and the crisp evening air.
Anna’s version uses Old Overholt rye whiskey as the main ingredient. Rye, made with at least 51% rye, is a nice alternative to the bourbon traditionally used in this cocktail due to it’s a spicier taste (as opposed to the sweetness added by bourbon). If you look through old cocktail books, some of your favorite drinks originally used this spirit. The first Manhattan Old Fashioned and Julep all originally used rye whiskey. Add in a juicy apple, which you can incorporate straight from the bushel you just spent the afternoon picking, and you’ve got a fantastic fall treat.
Expert tip: mull all the ingredients together and pour over the rye for a crisp take on the hot toddy.
- Muddled 3-4 chunks of apple (we used New York Honeycrisp)
- ¾ oz Lemon Juice (fresh if possible)
- ¾ oz honey
- 2 oz Rye Whiskey (Old overholt)
- 3 dashes Angostura Bitters
Shake and double strain over fresh ice. Garnish with a slice of apple and a fresh rosemary sprig.
If you ever find yourself in a need for a drink in Williamsburg, check out Bas'ik. Located at 323 Graham ave.